Smoked Trout And Potato Salad - cooking recipe

Ingredients

3 1/2 lbs potatoes, peeled and cut into thick slices
4 tbsp sunflower oil
6 tbsp white balsamic vinegar
1 None onion, finely diced
6 None eggs
2 None heads Romaine lettuce, sliced
6 None smoked trout fillets, broken up
1 cup creamy Italian salad dressing

Preparation

Cook the potatoes in salted, boiling water for 8-10 mins, until tender. Refresh under cold water.
Mix the oil, vinegar and onion together and season. Mix the potatoes and dressing together.
Place the eggs in a pan with water, bring to a boil over medium heat. Once the water has boiled remove pan from the heat. Let eggs sit in the water for 12 mins. Refresh the eggs under cold water and peel then dice. Mix the eggs, potatoes, lettuce, trout and salad dressing together then serve.